Crispy Til Chikki
Til chikki sets toasted sesame in jaggery, rolled thin so it snaps cleanly.
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20 mintotal
Prep 5 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Begin by prepping a flat surface: grease a large steel plate or parchment paper, along with a rolling pin, using a few drops of neutral oil.
Dry roast the sesame seeds in a thick-bottomed pan over medium-low heat for 3-4 minutes. Keep the seeds moving continuously until they puff gracefully and emit a nutty aroma. Transfer to a cool plate.
3–4 min
In the same pan, fuse the chopped jaggery and water. Stir reliably over a low flame to melt the jaggery entirely.
Boil the syrup hard, then test it: drop a little into cold water. It is ready when it sets at once into a brittle bead that cracks when pressed.
Stir in the ghee straight away for a glossy finish, then the toasted sesame seeds, and take the pan off the heat.
Fold it quickly so every seed is coated, then tip the hot mixture straight onto your greased rolling surface.
Employing the greased rolling pin, flatten the brittle with speed and pressure, aiming for the thinnest possible sheet before it solidifies.
Score the sheet into sharp squares using a heavy knife while the chikki retains residual heat. Let it cool undisturbed until entirely rigid, then shatter along the demarcated lines.
How to tell it's done
Extremely crunchy and brittle, breaking with a clean snap without sticking to the teeth.
Getting it right
Tip
Speed is critical once the sesame seeds are mixed into the syrup. Have all tools greased and ready, as the mixture hardens rapidly.
What to serve it with
Store in an airtight container for weeks. Perfect as a daily post-meal sweet bite.
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